California Pork Cutlets
Crispy, golden perfection meets zesty freshness in these irresistible California Pork Cutlets! Perfectly breaded pork cutlets are pan-fried to crunchy, juicy excellence using a flavorful panko coating enhanced with parmesan, garlic powder, and a kick of red chili flakes. The star of the dish, however, is the vibrant avocado-tomato salsa—diced ripe avocado, sweet cherry tomatoes, fresh cilantro, and tangy lime juice come together to create a refreshing topping that perfectly complements the richness of the cutlets. Quick to prepare in just 35 minutes, this easy yet elevated recipe is perfect for weeknight dinners or casual entertaining. Serve with a crisp salad or roasted veggies for a complete and satisfying California-inspired meal!
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Recipe Information
Ingredients
- 4 pieces pork cutlets
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 0.25 cups parmesan cheese
- 3 tablespoons olive oil
- 1 large ripe avocado
- 10 pieces cherry tomatoes
- 2 tablespoons fresh cilantro
- 1 large lime
- 0.5 teaspoons garlic powder
- 0.25 teaspoons red chili flakes
Instructions
Place the pork cutlets between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until they are about 1/4 inch thick.
Prepare a breading station by placing the flour in one shallow dish, the eggs (beaten) in a second dish, and the panko breadcrumbs mixed with parmesan cheese, garlic powder, and red chili flakes in a third dish.
Season both sides of the pork cutlets with salt and black pepper.
Dredge each cutlet first in the flour, then dip in the beaten eggs, and finally coat with the panko mixture, pressing gently to adhere the breadcrumbs to the meat.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, cook the cutlets for 3-4 minutes per side until golden brown and fully cooked. Add the remaining tablespoon of olive oil if needed for the second batch. Transfer to a plate lined with paper towels to drain excess oil.
Dice the avocado and cherry tomatoes into bite-sized pieces. In a small bowl, combine them with chopped cilantro, the juice of one lime, and a pinch of salt. Mix gently to create a fresh avocado-tomato salsa.
Serve each pork cutlet topped with a generous spoonful of the avocado-tomato salsa. Garnish with additional cilantro if desired.
Enjoy your California Pork Cutlets with a side of your favorite salad or roasted vegetables!
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 10.5 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 475 mg | 37% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3339 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
